vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Yellow Flummery
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
436Calories
17 gProtein
6 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein17 g
Carbohydrates5.8 g
Fiber0.7 g
Sugars0.6 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4 mg
Potassium36 mg
Calcium10 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.
Yellow Flummery. To ioz. isinglass put § pint of water, and to \ pint of white wine (sherry) add rind of half lemon. Simmer the isinglass till reduced to £ pint. Take four yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.